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A highly salt-tolerant Zygomyces rouckeri

A technology of Zygosaccharomyces rouckeri and Zygosaccharomyces, which is applied in the field of microorganisms, can solve the problems of not being able to function well and yeasts not adapting to the high-salt environment of soy sauce, and achieve shortened fermentation cycle, good growth and high salt tolerance Effect

Active Publication Date: 2015-08-19
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, artificially added yeast may not adapt to the high-salt environment in the soy sauce brewing process and cannot function well

Method used

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  • A highly salt-tolerant Zygomyces rouckeri
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  • A highly salt-tolerant Zygomyces rouckeri

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Embodiment 1: 26S rRNA identification experiment of Zygomyces rouckeri A of the present invention

[0025] Yeast genomic DNA was extracted and purified using the method of Sambrook et al. (1989). Using the extracted and detected qualified chromosomal DNA as a template, NL 1 (5'-GCATATCAATAAGCGGAGGAAAAG-3') and NL4 (5'-GGTCCGTGTTTCAAGACGG-3') were selected as primers, and the PCR amplification of the 26s rRNA gene sequence was performed according to Solieri L. et al. al. (2007) method operation, gene sequence determination was completed by Shanghai Yingjun Company. Using Clustalx1.8, MEGA 5.0 software (Tamura et al. 2011), according to the results of 26S rRNA gene sequence similarity analysis, the 26S rRNA gene sequences of related strains were selected, and neigbor-joining (neighbor-joining method, NJ) ( Saitou and Nei 1987) algorithm to obtain the corresponding phylogenetic tree ( figure 2 ). The constructed phylogenetic tree showed that strain A was in Zygosacch...

Embodiment 2

[0026] Example 2: Characteristic analysis experiment of Zygosaccharomyces rouckeri A whole cell fatty acid components of the present invention

[0027] When yeast reproduces, it depends on the saturation of its cell membrane fatty acids to adapt to unfavorable factors such as alcohol, salt, and high temperature in the surrounding environment. In order to analyze the fatty acid composition of strain A, strain A was first inoculated in YEPD broth, cultured at 28°C to the late logarithmic growth phase, and appropriate bacteria were collected, according to "the protocol of the Sherlock Microbial Identification System (MIDI)" (version 6.0.) Extract fatty acid methylated esters from the bacteria using the method described, and finally use Agilent 6890N GC gas chromatography to analyze the fatty acid composition through the MIDI Sherlock YEAST6 database (Sasser, 1990). The whole cell fatty acid components of strain A of the present invention are shown in Table 1. The whole-cell fatt...

Embodiment 3

[0030] Embodiment 3: the salt tolerance experiment of Zygosaccharomyces rouckeri A of the present invention

[0031] Prepare medium (1% yeast powder, 5% glucose, 2% peptone, KH 2 PO 4 0.1%, KCl 0.04%, CaCl 2 0.11%, (NH 4 ) 2 SO 4 0.5%, MnSO 4 0.25 mg%, FeCl 3 0.25 mg%), add NaCl, set the salt concentration as 16%, 18%, 20%, 21%, 22%, 23%, 24%, 25%, 26%, and insert the Strain A was cultivated at 28°C and 200 rpm to observe the time when the medium became turbid. The results are shown in Table 2. The strain A of the present invention grows well in the presence of 20% sodium chloride, can still maintain a certain amount of growth in the presence of 24% sodium chloride, and can still grow in the presence of 26% sodium chloride. However, the existing Zygomyces rouckeri generally grows better in the presence of less than 16% sodium chloride, and can hardly grow in the presence of 20% sodium chloride.

[0032] Table 2 Bacterial strain A salt tolerance experiment of the ...

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Abstract

The invention discloses a high-salt-tolerance Zygosaccharomyces rouxii A strain of which the collection number is CCTCC NO:M2013310. The strain has high salt tolerance and favorable growth stability, has the characteristic of being capable of producing full-bodied mellow and ester-like aromatic flavors, and can be used for brewing high-salt diluted soy sauce, shortening the fermentation period and improving the flavor and quality of the soy sauce.

Description

technical field [0001] The invention belongs to the technical field of microbes, and relates to a highly salt-tolerant Zygomyces rouckeri ( Zygosaccharomyces rouxii ). The strain can grow and reproduce in the high-salt environment of soy sauce brewing, can produce mellow and estery soy sauce flavor, and improve the quality of soy sauce. Background technique [0002] Soy sauce is a traditional fermented condiment in my country, which is deeply loved by people in my country and the world. Soy sauce is the product of the comprehensive action of microorganisms such as Aspergillus, yeast and bacteria. During fermentation, the enzymes and metabolites produced by these microorganisms form the color, aroma and aroma components of soy sauce. The most important of them are yeast and lactic acid bacteria. Their main function is to ferment sugars. The production of small molecule alcohols, aldehydes, acids, esters, phenols and other flavor substances is the main way for the flavor of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N1/16C12R1/645
Inventor 陈雄代俊王志
Owner HUBEI UNIV OF TECH
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